Whip Up Something New: Banana Bread with Candied Pecans

I wanted to find something to do with a bunch of extra bananas that were lying around beginning to over-ripen. After scouring my favorite foodie sites for ideas and those recipes which incorporated ingredients I had on hand I settled on a banana bread creation. I say creation because I put my own spin on a very basic recipe that I found.  Castries Peanut Rum provided the  additional moisture since I did not have the listed amount of mashed banana, for a touch of additional sweetness I added candied pecans.  Try it out and let me know what you think!

Banana Bread with Candied Pecans

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• 1 cup brown sugar
• 2 eggs, beaten
• 1⅓ cups mashed overripe bananas
• ½ cup Castries Peanut Rum
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla
• ¾ cup candied pecans (chopped coarsely into small pieces)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, cinnamon, baking soda and salt.
3. In a separate bowl, cream together butter and 3/4 cup brown sugar.
4. Stir in eggs, vanilla, rum, pecans and mashed bananas until well blended.
5. Stir banana mixture into flour mixture; stir just to moisten.
6. Pour batter into prepared loaf pan.
7. Sprinkle remaining brown sugar (and additional pecans if preferred) on top of mixture.
8. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.